Autumn Maple Spice Cookies

Brandi is the creator of the blog The Vegan 8. She has been a passionate cook for years, but it was her husband’s painful disease with gout that led her to choose a vegan lifestyle. She chose a healthier way of eating for her family that ignited a passion to create unique and delicious recipes that also happen to be vegan, gluten-free and oil-free. Her blog has become very popular, as it focuses on 8 ingredients or less, so anybody can make them with ease. Brandi believes in using nature’s powerful whole foods to nourish and promote a healthier body and a healthier mind. She enjoys creating food that everybody loves, whether vegan or not. Brandi’s belief is that food can be easy, use minimal ingredients, yet still be shockingly delicious.

Autumn Maple Spice Cookies are as adorable as they are delicious! These sweet and spicy oatmeal treats are simple to make and vegan-friendly, plus they make for beautiful gift presentations when decorated with a ribbon. Don’t be tricked by the name…these cookies are beloved any time of year!

INGREDIENTS

Dry Ingredients

1 cup whole wheat pastry flour

1/2 cup quick cooking oats

1/4 cup packed organic coconut sugar or dark brown sugar

1 tablespoon cinnamon

1/2 teaspoon allspice

1 1/2 teaspoons ground ginger spice

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

Wet Ingredients

1/2 cup pure grade a maple syrup or agave will work

1/4 cup + 1 tablespoon packed vegan buttery spread

1 teaspoon vanilla

DIRECTIONS

Preheat the oven to 350 degrees and line a sheet pan with parchment paper.

In a medium bowl, whisk together all the dry ingredients, except the coconut sugar, until well mixed.

In a large bowl, beat together the vegan butter, maple syrup and coconut sugar until creamy. Beat in the vanilla. Now carefully fold in the dry ingredients with a spoon until just combined, being careful not to over mix. Start by adding half of the dry ingredients, folding them in, then adding in the other half.

Drop by tablespoonfuls using a melon scooper or other spoon onto the prepared sheet pan. Bake for about 10 minutes or until golden and the tops are slightly cracked. They will still look a little underdone when you remove them. Do not over bake them (common cookie error); they will harden while cooling.

Let them cool at least 10 minutes and transfer them to cool completely on a rack.